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Interactions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities

TitleInteractions between major chlorogenic acid isomers and chemical changes in coffee brew that affect antioxidant activities
Publication TypeJournal Article
Year of Publication2016
AuthorsLiang, N, Xue, W, Kennepohl, P, Kitts, DD
JournalFood Chem.
Volume213
Pagination251-259
Date PublishedDEC 15
ISSN0308-8146
Abstract

Coffee bean source and roasting conditions significantly (p < 0.05) affected the content of chlorogenic acid (CGA) isomers, several indices of browning and subsequent antioxidant values. Principal component analysis was used to interpret the correlations between physiochemical and antioxidant parameters of coffee. CGA isomer content was positively correlated (p < 0.001) to capacity of coffee to reduce nitric oxide and scavenge Fremy's salt. Indices of browning in roasted coffee were positively correlated (p < 0.001) to ABTS and TEMPO radical scavenging capacity, respectively. Only the CGA content of coffee corresponded to intracellular antioxidant capacity measured in Caco-2 intestinal cells. This study concluded that the intracellular antioxidant capacity that best describes potential health benefits of coffee positively corresponds best with CGA content. (C) 2016 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

DOI10.1016/j.foodchem.2016.06.041